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    The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn't as likely to separate as the version made by hand with a whisk. See the recipe &raquo

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    I'vee had these before.. so strangely yummy...

    I'vee had these before.. so strangely yummy...

    I've had these before.. so strangely yummy...6 Chocolate Covered Fortune Cookies With Metallic Green, Red or Blue Sugar and Edible Star Ornament

    Croissant Loaf // Not Without Salt - I need courage to try and make this.

    California Sandwich with avocado and sprouts.

    Had the blueberry lavender, praline and chocolate today.. yummy..

    “My kiwi loves me.. vitamin c heart smile and all..”

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